Servings: 6
Hover or tap to modify
Ingredients
For the sauce
For the spaghetti
Instructions
Prepare the Sauce
- Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft and fragrant.
- Add the ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Add the crushed tomatoes, tomato paste, stock, oregano, basil, and bay leaf. Stir to combine.
- Reduce the heat to low and let the sauce simmer uncovered for about 45 minutes to 1 hour, stirring occasionally. If the sauce gets too thick, you can add a little more stock or water.
- Towards the end of cooking, add salt and pepper to taste.
Cook the Spaghetti
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (usually about 8-10 minutes).
- Drain the spaghetti, reserving a little pasta water to add to the sauce if needed.
Combine and Serve
- Toss the cooked spaghetti with the Bolognese sauce in the pan or serve the sauce over the pasta.
- Top with freshly grated Parmesan cheese and optionally some fresh basil.
Tips
- For deeper flavor, let the sauce cook longer, even up to 2 hours if you have the time.
- You can freeze leftover sauce for future use.
- For a slightly different take, try adding a little bit of anchovy paste or dried mushrooms to the sauce for extra umami.